2 medium sized potato, peeled, cut in small cubes
1 small onion, chopped
1 small carrot, peeled, cut in small cubes
2 tablespoons butter
1-1/2 tablespoon flour
1 Bay leaf
2-1/2 cup chicken stock
Salt, to taste
1/2 teaspoon pepper
1. Saute the onion and carrot with butter for 2-3 minutes on medium heat ina medium sized pot. Add the potatoes and continue to saute for about 4-5 more minutes.
2. Add the flour and stir one more minute. Now add the chicken broth, bay leaf, salt and pepper. Cook until the carrot in tender on low-medium heat. Remove the bay leaf and serve.
Yields: 2 servings